Local restaurant for sale, food truck coming soon

POTTSTOWN — One of the borough’s most famous eateries, Funky LiL’ Kitchen, is for sale but remains open, says owner Michael Falcone.

“To say that we are closing the restaurant makes it sound like we have a date set, which isn’t the case,” said Falcone, chef and owner of Funky LiL’ Kitchen. “We are going to stay open until we can open the food truck.”

The restaurant has been a staple on King Street for almost nine years. But now, Falcone and his fiancee, Tonda Woodling, have decided to open a food truck that offers more flexibility.

“With the brick and mortar, we are open Wednesday through Saturday, so I have to be here Wednesday through Saturday. But with the truck, I have the flexibility to put on Twitter or Facebook that we are going to be here, we are going to be there,” Falcone said.

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The HEART Food Truck may have a different name, but the philosophy behind the cooking will stay the same.

Right now, Funky LiL’ Kitchen has a five- or six-item menu that changes biweekly depending on what fresh produce and meats are available locally. Supporting local businesses is important to Falcone, and he intends to keep buying locally for the truck.

“It’s what we do. It’s what we believe in. I think, as always, the seasons are going to dictate what is on the truck,” Falcone said.

But food trucks, like traditional restaurants, make their reputations by keeping popular items on the menu and Falcone recognizes that need. He plans to keep some main items on the menu seasonally, while changing up the side items.

He gave the example of the shorts ribs that are on the menu for most of the winter. The side dishes he prepares with those may change depending on what is growing but the short ribs are almost always available.

“There aren’t going to be tomatoes in January, unless we preserve them. There isn’t going to be corn in December and we aren’t going to have parsnips in July,” Falcone said. “What our local farmers have is what we are going to use.”

Even though Falcone is a supporter of buying his ingredients locally, some patrons have not been happy with the small menu selection or when dishes run out. Falcone says that it is just something people have to understand when eating at a small restaurant.

“I only buy what I need; I’m not buying in bulk. It is like buying for your house because we are so small. I think you should educate yourself on where you are going to eat first, and if you’re not sure call and ask what the menu selections are,” Falcone said.

The menu size will also be small on the truck and Falcone is not the only food truck owner cooking with local ingredients but he says his cooking style will set HEART apart from the rest.

Falcone and his fiancee say they want to keep the truck a fun and relaxed atmosphere similar to the restaurant. He isn’t sure about the day-to-day details but he knows that managing time while still providing consistent quality food will be an adjustment.

“We will need to be ready for mass volume and quickness. At the restaurant, we allow an hour-and-a-half for two people to eat. On the truck it’s three, four or five minutes,” he said.

Despite some schools of thought that food trucks are a fad on the downswing, Falcone disagrees. He said that once patrons get accustomed to exceptional food from the trucks, they aren’t going to go back because it’s a trend.

“It’s just another dining option. Instead of sitting down, you can get a good meal on the go,” Falcone said.

Falcone has more ideas for HEART than the normal food truck. He hopes to buy a plot of land to create an outdoor dining experience where the truck can come a few times a week but he says it is too early to start looking for availabilities.

Right now, he is focusing on raising money for the truck. He plans on using social media to promote the fundraising campaign. Falcone and Woodling launched their “indiegogo” site Monday night and by Tuesday afternoon, $360 had been raised.

For $1,000, a donor can have their name on the HEART food truck and Falcone thinks that is a good investment for local business big and small.

“I think that is a big commitment from us and a thank you to the people who believed in us,” he said.

Falcone does plan on having a final night celebration, but he doesn’t have all of the details finalized. And even after the restaurant is closed, Falcone will focus on keeping the connections he has made over the past nine years.

“We’ve had a lot of customers, who have been with us seven or eight years, who have become really great friends. And I think when you open a restaurant, you never think about that,” he said. “You never really think long term about how the customers are going to affect you and the friends you’re going to make. We are really going to try and hold on to that.”

About the Author

Caroline Sweeney formerly worked as the police reporter for the Pottstown Mercury. She is no longer on staff. If you wish to contact anyone at The Mercury about her stories, please call our main number at 610-323-3000 and ask for the editorial department. Reach the author at csweeney@pottsmerc.com
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